3870-2B

Overview

The XLT 3870-2B is a gas conveyor oven in XLT’s H Version line. Food travels through the bake chamber on a conveyor belt, making the oven suited to commercial kitchens preparing pizza and other menu items in a continuous workflow. This model has a 38-inch conveyor and a 70-inch bake chamber. XLT identifies single-, double-, triple- and quad-stack configurations across its oven line; confirm the available configuration for the specific 3870-2B being quoted.

The H Version uses angled finger nozzles to direct airflow more accurately and help reduce end-loss compared with the G Version. XLT states that the H Version line can bake up to one minute faster than its G Version ovens. Actual bake results depend on the product and oven settings.

Key Features

• H Version airflow: Patent-pending angled finger nozzles direct airflow through the bake chamber and help reduce end-loss.
• Larger bake chamber: The H Version chamber provides more room for airflow without increasing the oven’s overall footprint, according to XLT.
• Adjustable baking: Operators can adjust temperature and conveyor time to suit the product. XLT notes that settings should be determined for the food being cooked.
• Stacking options: XLT lists single-, double-, triple- and quad-stack arrangements across its oven models.
• Configuration choices: XLT’s quote form requests oven size, stack size, belt size and heat selection. Gas type and electrical version should be confirmed against the chosen model’s data plate and requirements.
• Support and warranty claims: The manufacturer’s page lists 24/7/365 live technical support and an available warranty of up to 10 years for H Version ovens. Confirm the applicable warranty terms for the selected unit.

Specifications

• Product type: Gas conveyor oven
• Version: H
• Conveyor width: 38 in (965 mm)
• Bake chamber length: 70 in (1,778 mm)
• Weight per deck: 1,370 lb (621 kg)
• Standard heating value: 209,000 BTU per hour
• World heating values: Natural gas: 61.43 kW/hr – 211.15 MJ/hr; propane: 58.40 kW/hr – 210.24 MJ/hr; butane: 65.94 kW/hr
• Standard electrical requirements: 120 VAC, 8.5 A, 50/60 Hz
• World electrical option: 220/230/240 VAC, 7 A, 50/60 Hz
• Natural gas inlet pressure range: 6–14 in. W.C.; 15–35 mbar; 1.50–3.50 kPa
• Propane inlet pressure range: 11.5–14 in. W.C.; 27.5–35 mbar; 2.75–3.50 kPa
• Natural gas manifold pressure: 3.5 in. W.C.; 8.75 mbar; 0.875 kPa
• Propane manifold pressure: 10 in. W.C.; 25 mbar; 2.50 kPa
• Certifications listed on the manufacturer page: ANSI and NSF

Installation & Requirements

The installation and operation manual states that the oven requires a ventilation hood and that installation must conform to local codes. It also says the hood must provide exhaust ventilation and adequate air supply. An XLT hood is available for use with XLT ovens; confirm the hood and ventilation arrangement for the installation.

The oven may operate on natural gas or liquid petroleum fuel as designated on the unit’s data plate. The selected electrical supply must match the voltage, phase and frequency shown on that plate. For this model family, the manufacturer’s specifications list the standard and World electrical options above; verify the exact oven configuration before connecting utilities.

For models other than the 1832, 2336 and 2440, the manual specifies minimum side clearance of 6 in (152 mm), measured from the conveyor ends, and 3 in (76 mm) from the back of the oven to the wall. The manual also says incoming gas piping must run beside the oven on the control-box side, and utilities must remain accessible when the oven is installed rather than being placed behind it. Follow the manual and applicable local codes for the installation.

Operation

The manual states that XLT ovens are programmed at the factory for a 5:00-minute bake time and a temperature of 500°F (260°C). Operators are responsible for determining suitable settings for their products. The listed operating temperature range for XLT oven models is 300–590°F (150–310°C); the listed conveyor time range for the 32xx–xx80 models, which includes the 3870 model family, is 1:30–17:00.

Temperature and conveyor time are adjustable from the oven controls. On the H Version control instructions, the operator holds the temperature button for three seconds, adjusts the setting with the up or down arrow, and presses Enter to save. For a double-burner configuration, the temperature button toggles between burner temperatures. The manual cautions that the oven cannot be safely operated during a power failure.

Cleaning & Maintenance

Allow the oven to cool and unplug its electrical cord before cleaning or maintenance. The manual says not to use a high-pressure water jet, abrasive cleaners or abrasive pads. Do not use caustic cleaners on the control panel or electronic components; use only cleaners compatible with Lexan on the face of the conveyor control. Do not spray liquid cleaner into openings at the rear or underside of the control box or at the main fan motor cover.

The fan filter is important for maintaining airflow in the control box. The H Version manual calls for daily filter cleaning. When the control displays “FILTER,” clean the fan filter, press Menu to reach the “FILTER RESET” screen, and press Enter to reset the timer. The filter can be washed several times, according to the manual.

The manual’s cleaning and maintenance checklist includes emptying crumb trays; wiping the front, sides and top; wiping the control box and panel; removing debris from the conveyor, sandwich window, finger outers, bake chamber and main fan motor; cleaning the finger outers, bake chamber and conveyor assembly; checking the conveyor wire belt and drive roller chain for stretch; lubricating the window pins with food-grade grease and the conveyor drive roller chain; and replacing fan filters. The schedule is an example, and the manual notes that maintenance needs vary with product mix and hours of use.

If the oven must be moved for cleaning or service, the manual directs the operator to shut off the manual gas valve, unplug electrical power and the gas line, unlock the casters, and disconnect the restraint and any hood relocation cords. After cleaning or service, return the oven to its original position, reconnect the applicable cords and restraint, lock the casters, reconnect power and gas, turn the manual gas valve on, and follow the normal lighting instructions. The manual advises reading the complete procedure before removing oven components.

Troubleshooting

The manual warns against operating the oven during a power failure. For service support, XLT lists 24/7/365 technical support at 316-943-2751. The manufacturer’s product information also states that XLT ovens in the field have recorded uptime of over 99%; this is a manufacturer-reported figure, not a guaranteed uptime for an individual installation.

Applications

The 38-inch conveyor and 70-inch chamber make the 3870-2B a fit to consider for commercial kitchens with continuous baking needs, including pizza service. Its conveyor format can support repeatable production when the operator establishes suitable belt-time and temperature settings for each menu item. For a high-volume operation, compare the required production workflow with the selected stack, gas and electrical configuration before requesting a quote.